Baby Back Ribs with Sticky Soy Sauce

by Greg Flores, Chef
Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a brief time as Executinve Chef at Bethany College, Greg is now back in Los Gatos as one of the chefs at Three Degrees in The Toll House Hotel

Nothing like ribs for your Super Bowl party…and be sure to have plenty of napkins on hand.

Ingredients:
for ribs:
2 lb. baby back ribs
1 cup distilled vinegar
2 quart water

for sauce:
1/4 cup bbq sauce
1/4 cup soy sauce
1/8 cup BARGETTO Cabernet Sauvignon
1/2 tsp. jalapeno, chopped
1/2 tsp. fresh ginger, peeled and chopped
1/2 cup brown sugar

Procedure:
for ribs:
1. Combine water and vinegar in large pot and bring to a boil.
2. Cut ribs into 4 equal portions. Add to boiling water for 25 minutes.
3. Remove ribs from water and rest at room temperature.

for sauce:
1. Combine all ingredients in blender.
2. Put sauce in pot and bring to boil.
3. Add ribs and cover for 5 minutes.
4. Remove ribs from sauce and plate.
5. Serve with potato salad and pickles.

Serves 4.